My mother-in-law Audrey is the best cook I`ve ever known. Her mince pies are legendary, her turkeys are always moist and tender. She taught me how to make Tart Tatin and this one is really delicious.If you`re lucky enough to still have your relatives around, ask them about their favorite recipes and write them down.My sister Sandra, just loves it and whenever she comes over to see me I always make sure to bake a couple of these for her.

1 Line a flan or Victoria sponge tin with a circle of greaseproof paper.2 Melt the butter and pour into the tin so that it covers the base. When set or nearly set cover the butter with a good layer of sugar.3 Then prepare the apples, peel and slice on a mandolin so you get nice round slices of different sizes. Take the biggest ones and make the first layer overlapping each slice and one large one in the centre. After the first layer the rest of the apple is put in as evenly as possible and even the rest of the trimmings from the core. Make sure it is well filled pressing the apple down gently.4 Roll out the pastry and cover.5 Bake at about 180ºC for about 30 minutes (maybe less) until the pastry begins to brown and the apple is bubbling.6 Remove from the oven and allow to cool. When cold invert onto a serving dish, maybe loosen the pastry edge and it should turn out easily. Peel off the greaseproof paper and "Voila". Serve it with custard sauce.